Pad Thai

What is pad Thai?

Pad Thai (or pat Thai, phat Thai) is a rice noodle dish eaten all over Thailand, as street food and in restaurants. Its full name is 'kway teow pad thai', meaning Thai-style stir-fried rice noodles. The Thai government have used this dish on more than one occasion as a unifying recipe: first in 1940s and again in 2002, when a programme to increase tourism and promote the country's food brought pad Thai to the forefront of the cuisine served in Thai restaurants outside Thailand.

The basic pad Thai ingredients are:

• Flat sen lek rice noodles (about 3-5 mm wide), eggs and tofu, mixed in a pad Thai sauce that usually has a base of tamarind paste, fish sauce and palm sugar
• Classic additions include shrimp paste, banana blossoms, garlic chives, small dried shrimp and preserved radishes
• Lime, chilli, roasted peanuts and beansprouts are also usually included, along with prawns

Can I use chicken?

Yes. If you’d prefer to use chicken instead of prawns, we'd recommend using skinless, boneless chicken and chopping it into thin strips. See our recipe for chicken pad Thai.

Other variations on pad Thai

There are many variations of pad Thai outside Thailand. You could use pork, for example, and entirely vegetarian versions also exist.

What is pad Thai sauce made of?

Classically, it’s tamarind, fish sauce and palm sugar, but some recipes also include garlic, chillies and dried shrimp in the sauce rather than as an added ingredient.

What type of noodles are used in pad Thai?

Flat, dried rice noodles called sen lek are used in a pad Thai. Traditionally, these are 3-5mm. Recipes vary, but many Thai recipe writers say that the noodles should only ever be soaked in water and never pre-cooked so they don’t clump together. A soggy noodle is to be avoided at all costs.

Why are my noodles soggy/clumping?

A common mistake is overcooking the noodles, which causes them to go soggy and clump together. You shouldn’t boil noodles before using them – just soak them, and not for longer than stated. Be sure to drain well, too. They may also become soggy if you use a pan that is too small and overcrowd it. Try to make sure the pan is no more than half-full, wide and not too deep. Ideally, you’d cook in batches but this isn’t always practical.

How can I make pad Thai vegan?

Although it won’t be a traditional pad Thai, you can make a vegan version. Use firm tofu and a sauce made from soy sauce, rice vinegar, lime and chilli. It’s a good idea to also increase the veg by adding carrots and spring onions. Try our vegan pad Thai recipe with tofu, asparagus and spring onions.

RECIPE TIP